Wine science : principles and applications / created by Ronald Jackson.
Material type:
TextPublisher: Cambridge : Elsevier, 2020Copyright date: ©2020Edition: Fifth EditionDescription: xv, 1014 pages ; Illustrations (Some coloured), 25 cmContent type: - text
- unmediated
- volume
- 9780128161180
- TP548 JAC
| Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|
Book
|
Batanai Library Open Shelf | TP548 JAC (Browse shelf(Opens below)) | 157057 | Available | BK144931 | ||
|
Book
|
Batanai Library Open Shelf | TP548 JAC (Browse shelf(Opens below)) | 157058 | Available | BK144919 | ||
|
Book
|
Batanai Library Core Collection | TP548 JAC (Browse shelf(Opens below)) | 154172 | Available | BK141604 | ||
|
Book
|
Main Library Open Shelf | TP548 JAC (Browse shelf(Opens below)) | 162153 | Available | bk149999 | ||
|
Book
|
Main Library Open Shelf | TP548 JAC (Browse shelf(Opens below)) | 154220 | Available | BK141139 |
Browsing Batanai Library shelves, Shelving location: Open Shelf Close shelf browser (Hides shelf browser)
| No cover image available | ||||||||
| TP418 NAT Food flavours technology handbook / | TP418 NAT Food flavours technology handbook / | TP 443 BHA Fruit and vegetable processing : | TP548 JAC Wine science : principles and applications / | TP548 JAC Wine science : principles and applications / | TP548.5.A5 JAC Wine tasting : a professional handbook / | TP548.5.P7 PRE Preservatives and preservation approaches in beverages Volume 16: the science of beverages |
Includes bibliographical references and index.
1. Introduction 2. Grape Species and Varieties 3. Grapevine Structure and function 4. Vineyard Practice 5. Site Selection and Climate 6. Chemical Constituents of Grapes and Wine 7. Fermentation 8.Post-Fermentation Treatments and Related Topics 9. Specific and Distinctive Wine Styles 10. Wine Laws, Authentication and Geography 11. Sensory Perception and Wine Assessment 12. Wine, Food and Health
"Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type"-- Provided by publisher.
There are no comments on this title.